Crispy Za’atar Chicken with Mashed Potatoes and Asparagus, Plus a Lunch Wrap

This recipe is all about enjoying a fantastic dinner and then looking forward to lunch the next day. You’ll start with crispy breaded chicken seasoned with za’atar, served with creamy mashed potatoes and roasted asparagus. The best part? The extra ingredients are designed to be transformed into a delicious Mediterranean wrap for tomorrow’s lunch.

The wrap features leftover chicken, fresh cucumber, tomato, feta cheese and a tangy sour cream-lemon dressing, all tucked into a flour tortilla. It’s perfect for packing and enjoying cold or at room temperature. Cook once, eat twice!

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

20 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Za'atar SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit CucumberView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Lightly oil a baking sheet. Peel potatoes, then cut into 1-inch cubes. Trim woody bottom ends from asparagus and discard. Cut lemon into quarters. Mince or grate garlic. In a small bowl, mix 4 tablespoons sour cream, 1 teaspoon water, a big squeeze of lemon juice and a pinch of garlic. Season with plenty of salt and pepper.
2. Place potatoes in a medium pot with a big pinch of salt and water to cover by 1 inch. Bring to a boil and cook until tender, 12-15 minutes. Reserve ⅓ cup potato cooking water, then drain and return potatoes to pot. Keep covered and set aside. Meanwhile, pat chicken dry with a paper towel. Season half the chicken with salt, pepper and half the za’atar. Place seasoned chicken on one side of your oiled baking sheet.
3. Toss asparagus on the other side of the sheet with a drizzle of oil, remaining garlic and a pinch of salt and pepper. Roast in oven until asparagus is tender and chicken is no longer pink in center, about 15 minutes, tossing asparagus halfway through. Meanwhile, mix together panko, remaining za’atar and a big pinch of salt on a plate.
4. Season remaining chicken all over with salt and pepper, then brush all over with 2 tablespoons sour cream. Dip brushed chicken into panko mixture one piece at a time, coating all over and pressing to adhere. Heat a ¼-inch layer of oil in a large pan over high heat. Once hot, add crusted chicken and cook until panko is golden brown and meat is cooked through, 3-4 minutes per side. (Tip: Lower heat if panko browns too quickly.) Transfer to a paper-towel-lined plate and season with salt.
5. Add remaining sour cream and 1 tablespoon butter to pot with potatoes. Mash until smooth. Stir in enough reserved cooking water to give potatoes a creamy consistency. Season with salt and pepper. Divide potatoes, asparagus and panko chicken between plates. Serve with two lemon quarters on the side (save one for lunch).
6. After dinner, cut roasted chicken into small pieces. Halve and seed tomato, then cut into ¼-inch cubes. Halve cucumber lengthwise, then cut crosswise into ¼-inch-thick half-moons. In a medium bowl, toss together chicken, tomato, cucumber, sour cream mixture, feta and a squeeze of lemon juice. Season with salt and pepper. Fill tortillas with mixture and roll into wraps. Keep refrigerated. Enjoy cold or at room temperature. Tip: For best results, pack the tortilla and filling separately and roll just before eating.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with another waxy potato like red potatoes or even russets, but the texture may vary slightly.

How do I reheat the leftover chicken for the wrap?

The wrap is meant to be enjoyed cold or at room temperature, but you can gently warm the chicken in a microwave or skillet before assembling if desired.

Can I make the wrap ahead of time?

Yes, you can prepare the filling and store it in the refrigerator. For best results, roll the wrap just before eating to prevent sogginess.